Macadamia Nut Crusted Tilapia

Name: Macadamia Nut Crusted Tilapia
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoon black pepper; 1 Tbsp brown sugar; 2 cloves garlic; 1 teaspoon hot sauce; 283 grams macadamia nuts; 1 Tbsp olive oil; 1 Tbsp soy sauce; 680 grams tilapia

Need a gluten free, dairy free, and pescatarian main course? Macadamia Nut Crusted Tilapia could be a spectacular recipe to try. This recipe serves 4. This recipe covers 30% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 40g of protein, 60g of fat, and a total of 721 calories. A mixture of pepper, brown sugar, olive oil, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the brown sugar you could follow this main course with the Brown-sugar Pound Cupcakes With Brown-butter Glaze as a dessert. From preparation to the plate, this recipe takes around 25 minutes.

Instructions

Preheat your oven's broiler. Line a baking sheet with aluminum foil.

Equipment you will use

Aluminum Foil

Baking Sheet

Oven

Combine macadamia nuts, soy sauce, garlic, hot sauce, brown sugar, olive oil, and black pepper in a food processor; blend until the mixture is the consistency of paste.

Ingredients you will need

Macadamia Nuts

Black Pepper

Brown Sugar

Hot Sauce

Olive Oil

Soy Sauce

Garlic

Equipment you will use

Food Processor

Spoon a thick layer of the macadamia mixture on top of each tilapia fillet.

Ingredients you will need

Tilapia Fillets

Macadamia Nuts

Place the fish macadamia mixture-side up on the prepared baking sheet. Under the broiler, cook fish until the macadamia crust is golden brown and the tilapia flakes easily, about 15 minutes.

Ingredients you will need

Macadamia Nuts

Tilapia

Crust

Fish

Equipment you will use

Baking Sheet

Broiler

Equipment

Ingredients

Servings:

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir, Sparkling Wine

Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices for Tilapia. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir.

Bright yellow/gold color, quite luminous. Superb smoky toasty nose, typical for this grape on limestone in Alsace (no new oak in our wines, just very long total lees contact). Some light reductive aromas that actually fit the style of dry Pinot-Gris. The palate is rich and creamy, with a velvety texture yet fully dry. It is an easy wine to drink now as there is no unnecessary weight. The finish is nice and round but fully dry. The complex limestone blend brings great acid balance and a certain weight. It should develop very nicely over the next few years.